English Muffins

Name: English Muffins
Ingredients: All-purpose flour – Provides structure and softness.; Milk – Adds richness and moisture.; Water – Helps hydrate the dough.; Yeast – Gives rise and creates the airy interior.; Sugar – Feeds the yeast and adds subtle sweetness.; Salt – Enhances flavor.; Butter or oil – Adds tenderness and flavor.; Cornmeal or semolina – Prevents sticking and adds texture to the exterior.; Yeast: Instant yeast or active dry yeast both work. If using active dry yeast, it should be dissolved in warm liquid first.; Milk: Whole milk gives the best flavor, but low-fat milk can be used.; Cornmeal: This is essential for the classic English muffin look and feel.; Mixing bowl or stand mixer; Measuring cups and spoons; Rolling pin; Biscuit cutter or round cutter; Baking sheet; Parchment paper; Cast-iron skillet or griddle; Spatula; 3 ½ cups all-purpose flour; 2 ¼ teaspoons instant yeast; 1 tablespoon sugar; 1 teaspoon salt; ¾ cup warm milk; ½ cup warm water; 2 tablespoons melted butter or oil; Cornmeal or semolina, for dusting

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Ingredients

Instructions

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to evenly distribute the yeast and salt.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, or until the dough becomes smooth and elastic. If using a stand mixer with a dough hook, knead for about 5–6 minutes on medium speed.
Place the kneaded dough in a lightly greased bowl, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap.
Once the dough has risen, gently punch it down to release excess air. Turn it out onto a lightly floured surface.